"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Tuesday, March 24, 2009

Sweet Potato Cinnamon Rolls



Sweet Potato Cinnamon Rolls is my 4th entry for the NC Sweet Potatoes contest. I would like to thank sweetbytes for this contest and giving us a boost to explore the possibilities of sweet potatoes.

Since I and a lot of my site visitors have liked the supersoft ensaymada recipe which uses regular potatoes, I thought I'd try using the sweet potatoes this time, with only a slight variation in the recipe - I omitted the feta cheese and one egg, and used 4 yolks instead of 3. Then I kneaded the dough before resting it inside the fridge. This dough can be prepared a day ahead, kept in the fridge to rise, shaped only when ready to bake. Or can be frozen for use a week after.

What resulted of my sweet potato cinnamon roll was one that was super soft, smooth, and had the nice yellowish color imparted by the extra yolks and, of course, the sweet potatoes. Instead of turning this dough into another ensaymada, I used it to make a more popular type of sweet bread that is more commonly known amongst Americans; hence I present to you Sweet Potato Cinnamon Rolls (at least, that's what I made of the first 1/3 of the dough I made. Then I made 1/3 into Sweet Potato Pockets, and the remaining 1/3 went into the freezer formed into a log, which I will later make into sweet potato version of supersoft ensaymada. After enjoying the cinnamon rolls, I think this is even better than the one I made for supersoft ensaymada.

Ingredients:
5 cups bread flour (separate 1 + 1 + 3)
1/2 cup sugar
2 envelopes Fleischmann’s RapidRise Yeast
1 tablespoon salt
1 cup milk
1/2 cup water
2/3 cup shortening
1 cup mashed sweet potato
1 egg
4 egg yolks
softened butter (about 1/2 stick)
cinnamon-sugar mixture (1/4 cup granulated sugar + 1-1/2 teaspoons ground cinnamon)
melted butter (about 1/2 stick)

Instructions:



Combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and shortening until very warm (120º to130ºF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in mashed sweet potato, egg and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a soft batter. Place on a floured surface and knead for about 8 minutes. Let rest for 10 minutes covered with cling wrap.

Mix in 4 egg yolks into the dough. Refrigerate at least 2 hours prior to shaping.

Divide dough into 3 (Note: Dough is sticky so generously flour the surface). (1/3 will be used for another recipe; the other 1/3 will be frozen as a log for another type of roll to be prepared about a week later).

For 1/3 of this dough, flatten with a rolling pin about 8 inches x 12 inches. Brush surface with softened butter. Sprinkle with cinnamon-sugar mixture, sparing the edges for sealing. Roll tightly from the long end.

Butter-grease a baking pan.

Using dough cutter, with swift moves, slice the log's ends off, and cut every 1 inch to 1-1/2 inches. Dip bottom in melted butter. Place on pan. Do the same for all pieces. Brush the sides and tops with melted butter. Let rise for at least 30 minutes.

Bake at 375 deg F for 12-15 minutes or until golden brown. Let cool for about 10 minutes. Meanwhile, prepare the frosting.

FROSTING:
Ingredients:
5 tbsp softened butter
3 cups powdered/confectioner's sugar
2 tbsp half n half (or milk)

Instructions:
Beat with hand mixer the softened butter and sugar. When crumbly, add half and half by increments of 1 tbsp (I probably used 3-4 tbsp only). Continue beating and adding the half and half until you achieve the desired consistency.

15 comments:

  1. Another wonderful recipe - I wish I could have one!

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  2. this looks very yummy! Wish I had one to go with my coffe ;)

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  3. hello manang! i tried this recipe of yours and brought it to our party and they said it's really really yummy.. first time ko gumawa ng bread like this talagang supersoft nga sya.. un nga lang kc kamay lng pang beat ko kya mejo meron sya visible tiny bits of camote.. but still delicious and naubos sya ng friends ko.. my boyfriend is very impressed hehe.. then un half nya ginawa kong spanish bread and superb din.. thanks for sharing ur recipe!

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  4. TN and SaraLynn,
    You should try making them. It's easy enough to make.

    ai,
    Wow, your first bread and you trusted something as radical as this (using sweet potatoes)??? Most of my other readers start with my pandesal or ensaymada recipes before (trusting me and) venturing to my other recipes here. Well, I am glad you liked the outcome! I sure did and this is definitely a keeper!

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  5. Hi Manang,

    How can I make this dough using a breadmaker instead mo a mixer. Thanks heaps.

    Christine

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  6. Hi Christine,
    You might want to try making the pandelimon dough in the bread machine, only replace the mashed potato with mashed sweet potato, add 2 egg yolks. During the cycle, before the first 30 minutes is up, see if you will need to add flour so it is not too sticky.
    Have fun!

    ReplyDelete
  7. Hi Manang, Christine here again. Haven't had the chance to do this yet but I hope you won't find my questions annoying he he. Actually I like to use this dough for making up ensaymada but like I said I don't have a mixer. But if I make the pandelimon dough using a breadmaker to make up ensaymada, would it still require to rise in the breadmaker before I put it in the fridge, do I add the eggs after taking the dough out from the fridge or just after kneading time or at the start before kneading? In the case of using a mixer, why does it have to be put in the fridge twice for the supersoft ensaymada dough? Sensya na manang, just need to understand bago ako magexperiment kaya sana di ka makulitan. Thanks

    ReplyDelete
  8. Hi Christine,
    Re the SS ensaymada being put in the fridge twice, I just wanted the dough to develop gluten some, before I added the yolks (it was something I saw in a YT vid when I was watching someone made egg bread), then let it proceed to its rising. Not sure what the effect is of doing that versus adding the extra yolks right at the start. I have not really tried checking it out.

    Re pandelimon dough, use the dough cycle so it does rise in the breadmaker before shaping amd you may add the yolks right with the liquid ingredients at the start. No need to place in the fridge. However, if you want to bake it sometime later, it will be ok to place in the fridge once the kneading is done (about 30 minutes) without waiting for the dough cycle to end (rises for 1 hr after the kneading part which is 30 minutes).

    That's as far as I do understand baking yeast rolls. Hehe...as I said in my About me section, I am not a culinary expert. I do understand some parts of baking but I do not fully understand the science of it. I just go empirically.

    Enjoy!

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  9. Hi Manang! I tried your supersoft ensaymada and it's really yummy! Since successful ang 1st try ko ng SS ensaymada, I will try your sweet potato cinnamon rolls naman. Ask ko lang kung pwedeng i-half kong ipa-half ang ingredients since it's too much for us (2 adults and 2 kids)? Also, ask ko lang kung ano naging result ng SP ensaymada? Mas masarap ba kesa sa SS ensaymada? Thanks!- sync

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  10. HI sync,
    Sorry, kala ko nasagot ko na to nun. Pwede i-half, but just so you know, you can freeze some of them, then thaw later to bake, just like SSE. That's why it is ok for me to make the whole batch.

    ReplyDelete
  11. Hi Manang,
    can you help me with the measurement. i am in the Philippines. i can't find the exact yeast brand. If i were to use another brand how much instant yeast should i put? It says in your recipe 2 envelopes. May i ask the measurement/weight of the instant yeast? Hope you can help me. Thank you very much ; )

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  12. Hi manang!

    Truly, i am now addicted to your site. Hepas of recipe that I want to make :-) I am laso planning to buy a bread machine so that I can make all your bread machine recipe. Thanks so much for being so generous in sharing.

    Anyway I'm wondering if i can use bread machine in making this recipe. I am really lazy when i comes to kneading :-( If yes would you be able to tell me how to do it?

    Also is the powdered/confectioner's sugar same as Icing sugar?

    Thans again and more power

    ReplyDelete
  13. Hi Anonymous,
    You might want to try making the pandelimon dough in the bread machine, only replace the mashed potato with mashed sweet potato, add 2 egg yolks. During the cycle, before the first 30 minutes is up, see if you will need to add flour so it is not too sticky.
    goodluck!

    ReplyDelete
  14. Hi Manang! Can I use butter instead of shortening in both your sweet potato cinnamon rolls and supersoft ensaymadas? Thanks! I really love your site!

    ReplyDelete
  15. Hi Anonymous,
    Yes you may use butter :)

    ReplyDelete

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